PICKLES AND CATSUPS

Chow-Chow.

1 head cabbage y2 c. salt

y2 pk. green tomatoes 3 T. mixed spices

12 onions (walnut size) 3 c. vinegar

4 green peppers 3 c. sugar

2 red peppers WBSBKBKk

Grind cabbage, tomatoes, onions and peppers in food chopper, salt well, let stand over night. Then drain off some of juice. Tie mixed spices in bag. Boil all in syrup 10 to IS minutes. Put in fruit jars, air-tight.

Good Dill Pickles.

10 qt. water 2 qt. good vinegar

Cucumbers — 300 \y2 c. salt

Scrub cucumbers clean and let them lie in salt water over night. Wash in clear water next morning. Drain and dry them. Put dill in the bottom of glass jars and then pack in cucumbers and put plenty of dill on the top, a few spices and grape leaves, if cared for. Now boil the water,, vinegar, and the salt, and pour over pickles, boiling hot- Glass jars with pickles can be placed in hot water so as not to> crack. Seal the jars and the pickles will keep and be nice and crisp.

Piccalilli.

1 pk. green tomatoes y2 doz. onions

y2 large head cabbage 1 T. cloves

1 doz. green peppers 1 T. cinnamon

1 pt. grated horseradish 1 T. allspice 1 pt. molasses

Slice and sprinkle the green tomatoes with salt and let them stand over night. Rinse in clear water. Chop the cabbage, green peppers, and onions fine and drain through a colander. Scald in vinegar and then drain off. Do not use vinegar. Add the cloves, cinnamon and allspice. Add the grated horseradish, molasses, and vinegar enough to saturate the whole when packed in jars. Excellent.

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Pickled Cherries.

Stone cherries, then cover with vinegar twenty-four hours. Drain and add one pound sugar to each pound of cherries. Stir until sugar is all dissolved, then put into jars and seal.

Sour Beans.

Cook beans in salt water until nearly done. Drain and immediately put into fruit jars. In the meanwhile heat one- third cup vinegar to one cup of water. Boil a few minutes and then pour over beans in jars. Seal while hot. When using, drain, put on fresh water and cook until tender. Espe- cially good for salad.

Sweet Pickled Watermelon.

S c. sugar 4 T. broken cinnamon sticks

4 c. vinegar 4 T. whole cloves

Cut skin from watermelon. Cut rind into small pieces about one inch wide and two inches long. Cover with water and cook until tender. Boil sugar and vinegar ten minutes. Add spices tied in a bag. Simmer to a syrup (about one hour). Add melon and simmer another hour. Fill in jars and seal.

Good Catsup.

y2 lb. granulated sugar 1 t. ground mace

1 gal. pulp Y\ t. cayenne pepper

y2 pt. cider vinegar

Choose very ripe tomatoes, wash and cut them in pieces. Now put them into an enameled kettle, or jar, and let them stand three days in a warm place, stirring them twice each day. Strain by running them through a coarse sieve, fine enough to hold the seeds. Boil the juice without cover (being careful not to burn it). When it is the consistency of thick cream, measure it carefully and to each gallon of pulp, add one-half pound granulated sugar (not beet sugar), one-half pint cider vinegar, one teaspoon ground mace and one-fourth teaspoon of cayenne pepper. Boil fifteen minutes, bottle and cork. When cold, paraffin may be poured into the bottles in place of corks. This is a very choice recipe, the sauce will keep for years and has the beautiful tomato color.

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1 bu. tomatoes 1 c. sugar

1 pt. vinegar y> T. cinnamon 3 T. salt y2 T. allspice

3 T. ground mustard y2 T. whole cloves

2 red peppers 3 large onions

Cut the tomatoes into quarters. Boil and strain. Add the vinegar, salt, ground mustard and sugar. Tie the follow- ing spices in bag and add : cinnamon, allspice, whole cloves, onions, red peppers (seeded). Boil four hours.

Pickled Beets.

Cook beets until tender in salt water. Remove skins and slice. Take 1 pint vinegar, 1 pint liquid that beets were cooked in and one-half cup sugar. Tie spices in a cloth, stick cinnamon, whole cloves and allspice. Boil with liquid for about ten minutes. Remove all scum. Put sliced beets in the liquid and leave at boiling point (do not boil) for about five minutes. Pack in Mason jars and seal immediately. Small beets left whole may be used instead of sliced. Caraway seed adds a delicious flavor, or a few slices of raw onion. Cider vinegar is very good.

Beans, Cold Pack.

Cut beans as for table use. Pack in sterilized glass jars. Put 1 t. salt to a quart on top. Cover well with cold water,, leaving no bubbles. Seal up tight, turn back loose half-way once around and put in large kettle or boiler. Cover well over top of jars with cold water. Bring to boil and boil from 2 to 2y2 hours. Remove from water and seal up tight and cool. These keep for over a year and are ready to be made up for any way of serving.

Spiced Pickles. To one quart cucumbers take two tablespoons salt and four tablespoons sugar. In bottom of can put a couple grape leaves, some dill and mixed spices to suit taste, and the salt and sugar. Pack in pickles and over all pour one-half cold vinegar and one-half cold water until can is full. Place some dill and a small piece of horseradish root on top, and seal Pickles put up in this way will keep indefinitely and always remain hard. Use glass jars.

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Mixed Sweet Pickles.

100 small cucumbers 1 t. black pepper

1 qt. small onions 1 t. celery seed

5 green peppers, sliced 1 t. mustard seed

1 cauliflower 1 t. turmeric powder

Put cauliflower in salt water over night. Drain next morning. Place in preserving kettle, add spices. Cover with equal parts vinegar and sugar. Less sugar if not wanted so sweet. Cook all together one-half hour. For little more va- riety use sliced green tomatoes and green beans. Seal up in Mason jars. Ready for use in about three weeks.

Mixed Pickles.

Small cucumbers, sliced, to 1 T. celery seed

make 2 qts. 2 T. ground mustard

8 medium sized onions, sliced 1 T. turmeric powder

4 c. cider vinegar 12 ears corn, cut from cob

2 c. water 1 red pepper, chopped

3 c. sugar x/i small c. flour

Let cucumbers and onions stand in salt water over night. Next morning drain. Put in kettle and cover with vinegar and water. Cook 20 minutes, add sugar and cook a few min- utes ; add celery seed, mustard, turmeric powder and stir well. Cook 2 quarts beans in salt water and add to mixture. Add corn, 12 ears, boiled and cut from cob, and 1 chopped red pepper. Let boil a little. Mix a small half cup flour with water and add when mixture is almost done. Taste if sweet enough. Put in Mason jars.

Ripe Tomato Pickles.

3 pts. tomatoes, peeled and 6 T. sugar chopped 6 T. mustard seed

1 c. table celery, chopped y2 t. cloves

4 T. red peppers, chopped y2 t. cinnamon

4 T. green peppers, chopped y2 t. grated nutmeg 4 T. chopped onion 2 c. cider vinegar

4 T. salt

Mix the ingredients in order given. Put into a jar and cover. This, uncooked, must stand a week before using and if kept cold will keep a year.

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Mustard Pickles.

50 pickles, cut in small slices 2 qts. green tomatoes, sliced

1 pt. onions, peeled and sliced 1 green pepper, sliced

Put all in salt water over night. Drain in morning. Pour about one quart hot vinegar over it. Then take:

^2 c. flour 3 T. mustard

3 c. sugar 1 qt. vinegar and mix all with :

2 t. turmeric powder 2 t. celery seed

Let boil and pour over pickles. Boil till tender. Put in jars.

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India Relish — No. 1.

1 pk. green tomatoes 1 T. cinnamon

1 head cabbage 1 T. allspice

12 green peppers 3 onions

1 lb. brown sugar

Chop the tomatoes, let stand twenty-four hours, add the onions, cabbage, and peppers. Then add spices and sugar, cover well with vinegar and let simmer four hours.

India Relish — No. 2.

24 large green tomatoes 6 c. vinegar, diluted

5 green peppers 4 T. white mustard seed

4 T. salt 2 T. clery seed

4 c. sugar 8 onions

Remove seeds from green peppers. Chop tomatoes and strain. Chop onions and green peppers and mix with ingred- ients. Boil slowly until thick (about six hours).

Mustard Pickle Relish.

12 small cucumbers Y/i c. flour

1 pt. onions 3 green peppers

1 head cauliflower 2y2 qt. green tomatoes

1 lb. brown sugar iy2 qt. cider vinegar

3 oz. ground mustard 1 T. turmeric powder

Put cucumbers, cauliflower, tomatoes, onions and green peppers through a food chopper. Let stand in brine over night. Then drain through muslin bag in morning and boil up with a dressing made of the remaining ingredients. Seal while hot.

Red Tomato Relish.

1 pk. red tomatoes, chopped y2 c. mustard seed fine Y* c. salt

2 c. chopped onions 1 t. nutmeg

2 c. chopped table celery 1 t. ground black pepper

2 c. sugar 4 t. cinnamon

3 small red peppers, chopped 3 qt. cold vinegar

Drain water off tomatoes. Add onions, celery, sugar, mustard seed, salt, nutmeg, black pepper, cinnamon, and red peppers. Then pour vinegar over all and bottle.

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Pepper Relish.

12 large red peppers 3 c. sugar

12 large green peppers 3 T. salt

15 onions, chopped fine 3 T. mustard seed

Remove seeds from peppers and chop or grind. Mix with the onions and pour boiling water over the mixture. Let stand five minutes, then drain. Make a vinegar solution of one quart vinegar and two quarts water. Put peppers in the mixture and let come to a boil. Let stand ten minutes, then drain again. Then add one pint of vinegar, the salt, sugar and mustard seed. Let come to a boil. Boil two minutes, bottle, and seal.

Spanish Relish.

2 doz. small cucumbers 4 red and 2 green peppers

12 small or 7 large onions y2 gal. vinegar, diluted

1 medium sized cabbage 3 lbs. brown sugar

1 T. salt 1 T. mustard

2 heaping T. flour Little turmeric

3 large stalks celery

Mix the mustard, flour, salt, and turmeric with a little vinegar and water until smooth. Add rest of vinegar and sugar and when hot add pickles and boil about twenty min- utes. Bottle hot.

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STEVENS PRINTING COMPANY

INCORPORATED-

Quality Service Price

62 Mason St. Milwaukee

Phone Broadway 1421

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Sweets to the sweet.

"Better Than Fudge" Candy.

3 c. light brown sugar 5c can condensed milk

Small lump of butter Vanilla

Cook like fudge, or until candy forms a small ball when dropped in cold water. Add vanilla and chopped nuts. Beat until creamy.

Cocoanut Cream Candy.

2 T. butter 1/3 c. shredded cocoanut

iy2 c. white sugar y2 t. vanilla

y2 c. sweet milk

Melt the butter in a granite pan. Add the sugar and the milk. Heat slowly to boiling point. Boil twelve minutes, take from fire, add the cocoanut and vanilla. Beat until creamy and pour into buttered tin. Cut into squares when cool.

2 c. sugar Y% t. cream of tartar

2/3 c. water

Boil the ingredients until mixture forms a soft ball when dropped into cold water. Do not stir. Turn out on a large platter, not greased. Put in a cool place and when it begins to harden, stir with a wooden spoon until white and creamy. This is the foundation for all cream candy. With fondant, innumerable different kinds may be made.

French Chocolate Candy.

White of 1 egg 1 lb. confectioner's sugar

Use the white of one egg and an equal quantity of water. Mix this with the sugar. If not stiff enough to mould with the hand, add more sugar. Mould into shape and set away a few hours to harden. Melt the chocolate over a dish of hot water and dip the candy into it. Set them to dry on paraffine paper.

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3 c. sugar Butter, size of an egg

1 c. milk or cream Pinch of salt

6 T. cocoa Vanilla

Boil sugar, milk and cocoa until it forms a soft ball in cold water. Then add vanilla and stir. Care should be taken not to stir too much, or it may get lumpy.

2 c. brown sugar 1 t. vanilla

24 c. milk 1 c. chopped nutmeats

1 T. butter

Boil sugar and milk and stir constantly until it becomes a soft ball in water. Then remove from fire, add butter, vanilla, and nutmeats. Beat until creamy, pour into buttered pans, and cut into squares.

Sea Foam Candy.

2 c. brown sugar Vanilla

y2 c. water White of 1 egg

Boil the sugar with the water until it threads. Add the vanilla, pour very slowly, beating all the time, into the stiffly beaten white of the egg. Then beat quite hard until it is rather thick. Stir in chopped nuts and cherries. Drop on buttered tins.

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MISCELLANEOUS.

Baking Powder.

y2 lb. baking soda 1 lb. cream of tartar

y2 lb. cornstarch

Sift four or five times.

Corn Meal Mush.

1 c. meal x/i c. cold water

1 t. salt 5 c. boiling water

Place over fire in smooth kettle, until it bubbles. Then cover tightly and set on back of stove to bubble steadily for an hour.

French Toast.

Slice wheat bread and dip each piece into milk. Then beat two eggs and dip bread into this batter. Fry in hot lard. Serve hot with butter or syrup.

Salted Almonds.

These salted almonds are delicious and this is the secret of their success : Leave on the outer skin, wash and dry the nuts thoroughly. Melt butter in a pan, and stir in the nuts, seeing that they are all well coated with butter. Salt gen- erously and leave in hot oven until they are thoroughly brown. They are very crisp and have a richness of flavor that is never obtained in the blanched nuts. The work of preparing them, too, is lessened by half.

Three gallons soft water, two pounds brown sugar and one tablespoon yeast. This makes a very good vinegar.

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